Be Your Own Fermenteur: How to Ferment & Culture Foods – September 17


Be Your Own Fermenteur: How to Ferment & Culture Foods

with Malcolm Saunders

Sunday September 17, 2017

1:00pm – 4:00pm



Fermented foods are probiotic-rich, age-old essentials to the human diet. Yet few in our modern culture consume any fermented foods or even close to what would is required to receive their optimal benefits. And even fewer still know the delightful satisfaction of creating their own fermented foods at home.

Join Malcolm Saunders, Owner and Creative Visionary of the Light Cellar, to delve into the art and science of fermentation, where you will learn how to craft your own probiotic and enzyme-rich fermented foods.

This class is designed to be a deeply immersive learning experience paired with expert guidance so you can comfortably and confidently begin working with the beneficial probiotic microbes at home. You will leave with tips and techniques on how to culture the good bacteria, avoid the bad, and maintain the conditions required for a delicious and safe fermentation.

You will learn:

  • The benefits of fermentation
  • How to properly ferment a variety of foods
  • 3 conditions to ensure a safe and friendly ferment
  • Fermentation troubleshooting
  • And so much more

Recipes include:

  • Sauerkraut
  • Kimchi
  • Lacto-fermented vegetable pickles
  • Dairy and nondairy yogurt
  • Kefir Milk
  • Simple dairy cheese
  • The Light Cellar’s famous non-dairy ‘Cashew Nut Cheese’

This class features a hands-on component where you will be guided step-by-step in making a jar of vegetable pickles as well as a batch sauerkraut you’ll get to take home. This class not only offers all the insight you need to get started with fermentation but plenty of samples to taste and enjoy as well as the opportunity to get any of your questions answered.

“I had an extraordinary time and feel so grateful for this information and exposure! I am SO ready to include this ‘fermentation’ in my family’s foods..and on this path to wellness and balance it feels essential. Malcolm is so patient and kind, and a wonderful teacher. He really takes time to answer questions thoroughly also.
So thank you…I am already scheming for what other classes I can participate in. Oh and of course the ‘hands on’ takes absorbing the info to another level and I really dug that. You Light Cellar people are super lovely! Right on for all you put out there. Thank you thank you!”

– Lora D.

“Thank you so much! This was an amazing class! Look forward to trying our sauerkraut!”

~ Anise T.

“The Friendly Ferments class was absolutely amazing!
Malcolm is such a skilled instructor, and his love of all things natural and health- giving resonates in his every word. This class, much like the Raw Chocolate Class, will surely impact my life in the most profound way; indeed it already has. It is so exciting for someone like me, with such a vast knowledge of culinary and health matters, to discover a previously unknown category of food preparation that will not only delight my palate, but more importantly serve to support and strengthen my body and mind.
Thank you for all that you do. The Light Cellar is a treasure that I hold dear to my heart.”

–  Vivien B.


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*Payments for Classes and Events are non-refundable.
*If you find yourself unable to attend, you may transfer the ticket to someone else. We are unable to refund payment or issue credit onto your account. All payments are final.
*Pre-payment for classes and events is required. Prices published do not include GST
*Registrations are accepted by phone, in person or online.


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